No mayo here! Boiled new potatoes are smashed and tossed with red-wine vinegar, lemon, and olive oil while still warm, then finished with parsley and oregano for a fresh, herby take on the classic.
Ingredients
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3 pounds unpeeled whole mixed new potatoes
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Kosher salt and freshly ground pepper
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2 tablespoons red-wine vinegar
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2 tablespoons fresh lemon juice, plus ½ teaspoon grated lemon zest
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¾ cup extra-virgin olive oil
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½ cup finely chopped sweet onion
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½ cup roughly chopped fresh parsley leaves
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½ cup roughly chopped celery leaves
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1 tablespoon chopped fresh oregano
Directions
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In a large pot, cover potatoes with 2 inches water and season generously with salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are fork-tender, about 9 minutes. Drain, transfer to a bowl, and lightly smash. Toss with vinegar, lemon juice and zest, and oil; season with salt and pepper. Let cool completely, about 30 minutes.
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Stir in onion, parsley, celery leaves, and oregano. Season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes).
Ren Fuller